This gut-healing soup is a sweet and savory take on phó, a Vietnamese noodle soup. Enjoy!
Sweet Meatball Soup
Sweet Meatball Soup
Ingredients
Ingredients
Meatballs
- 1/2 227 lbs g ground beef or ground lamb
- 1 1 cloves garlic minced
- 1 onion to finely chop into 1 Tbsp
- 3/4 3.69675 tsp ml rosemary
- 3/4 3.69675 tsp ml basil
- 1/8 0.616125 tsp ml sea salt
- 1/8 0.616125 tsp ml ground black pepper
- 2 29.574 tbsp ml coconut oil
- 1/4 60 cups ml bone broth or water
Soup
- 1 spaghetti squash
- 1 14.787 tbsp ml coconut oil
- 2 sweet onion roughly chopped
- 2 2 cloves garlic peeled and smashed
- 1/2 227 lbs g asparagus approximately 9 stalks, cut into bite-sized segments
- 1 cinnamon sticks
- 6 1440 cups ml bone broth
- 12 meatballs uncooked
- 1 cloves ground
- 1/4 1.23225 tsp ml ginger ground
- 1 4.929 tsp ml gluten-free fish sauce
Instructions
Instructions
Meatballs
- Put meat, garlic, onions and spices in large mixing bowl.
- Using your hands, mash ingredients together to incorporate spices well into meat.
- Form meat into 12 meatballs.
Soup
- Cut spaghetti squash in half down the middle. Scoop out the seeds and discard.
- Heat coconut oil over medium heat and sauté onions, about 3-4 minutes.
- Add garlic cloves. Cook 2-3 more minutes until onions begin to brown, then add to bottom of slow cooker.
- Place spaghetti squash halves face down on top of onions. Scatter asparagus around squash.
- Add cinnamon stick, spices, fish sauce, and broth. Stir together to incorporate spices.
- Place uncooked meatballs in slow cooker fully and partially submerged in broth.
- Cook on high in slow cooker for 5 hours until meatballs are cooked through.
- Discard cinnamon stick. Remove squash from soup to let cool a bit before spooning squash out from skin. Stir squash into soup and serve hot.